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Mono-and Diglycerides of Fatty Acids Series Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Polyglycerol Esters of Fatty Acids (PGE) Polyglycerol Polyricinoleate (PGPR) Propylene Glycol Esters of Fatty Acids Capryl Monoglyceride Hydrocolloid Series Bakery Emulsifier Series Compound Emulsifier Series Compound Emulsifier and Thickener Series
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百色Stabilizer for Jelly and Pudding
Stabilizer for Jelly and Pudding is refined mainly from food-grade thickeners and is divided into jelly powder and pudding powder according to different applications.
Product Description
Scope of Application
| Scope of Application | Application Features |
Various Jellies (Fruit Flavor/Fruit Juice, Suckable/Standard/Firm and Tough) | 1. Excellent rapid gelling, heat resistance, shrinkage resistance, and minimal syneresis; 2. Firm gel, good toughness; crystal clear, strong flavor release capability; 3. Fast gelation, strong processing tolerance. |
Various Chinese, Japanese, and Western styles Low-temperature and room-temperature puddings/milk desserts | 1. Provides a delicate and soft gel structure in food; 2. Offers a melt-in-the-mouth texture and rich flavor release; 3. Stabilizes fat to prevent fat rising in products; 4. Stabilizes protein, improves protein processing tolerance, and prevents protein denaturation at high temperatures. |
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